Ginger glazed carrots are the perfect way to add a pop of flavor to any meal!Jump to Recipe
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For many of us, carrots are a go-to vegetable. They’re simple to make, they keep in the fridge, and almost everyone likes them. But I tend to fall into a rut with only roasting carrots. They’re delicious roasted, and still probably my favorite way to eat them. But it’s time to mix things up!
One thing I love about ginger glazed carrots is that it’s not a ton of work. It’s the kind of side dish you can toss together while prepping the rest of the meal without needing an extra pair of eyes and hands to get it all done.
The secret to great glazed carrots is not overcooking them in the first step. The temptation is to make sure they’re cooked to perfect tenderness before moving on, but that means you’ll end up with carrots that are too soft at the end. Trust the process, and you can always cover and cook more on low at the end if they’re not quite ready.
Ginger glazed carrots are great because they work with any meal. They make a fantastic side for almost any dish from Asia, and they add a perfect zing to your typical meat-and-three plate too.
I first made them for Thanksgiving last year, and loved having the ginger contrast to our deliciously salt-and-carb plates! It has a similar effect as cranberry sauce – that hit of acidity helps balance all the other creamy sides.
These glazed carrots aren’t too sweet either. They hit the balance of sweet with a zing that complements rather than masks the carrot taste.
- 2 lbs carrots
- ½ cup water
- 4 Tbsp butter unsalted
- 1 Tbsp ginger
- ½ tsp sugar
- 1 Tbsp red wine vinegar
- salt & pepper to taste
- Cut carrots on the bias (diagonally).
- Add the water and carrots to a hot skillet and cover, stirring occasionally over medium heat. Cook for 6-8 minutes until crisp-tender.
- Add ginger, sugar, and 2 Tbsp butter to the carrots. Cook for 2 minutes uncovered, stirring often.
- Add remaining butter, red wine vinegar, and a pinch of salt and pepper. Stir to combine, taste, and add more salt & pepper if needed.
What are your favorite ways to serve carrots? Do you fall into making them only one way, or mix it up? Let me know in the comments below!
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